Pre-heat oven to 400 degrees
Soak cashews in boiled water for 10 minutes. Drain
¾ cup raw cashews
In a high-speed blender add the cashews, bouillon cubes, garlic & onion powder, nutritional yeast and 2 cups of water. Blend on high until smooth. 1-2 minutes. It will seem too thin, but this will thicken when heated.
¾ cup raw cashews, 1.5 vegetable bouillon cubes, 2 cups water, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon nutritional yeast
Heat a sauté pan on medium heat and melt the vegan butter. Sauté the onions until lightly browned. Add the mushrooms, garlic, soy sauce, thyme and black pepper and cook until mushrooms are slightly browned - about 5-8 minutes.
8 oz white button mushrooms, 2 tablespoons vegan butter, 1 onion, 3 cloves garlic, 1 tsp thyme, 1 tsp soy sauce, ½ tsp black pepper
Add the blended cashew cream base and turn heat to medium low. Stir on medium low heat until soup starts to thicken slightly. Don't thicken it all the way because it will thicken in the oven. Turn the heat off once thickened. Taste and add salt if needed.
Salt to taste
In your casserole dish, add the green beans and cream of mushroom soup. Stir in a handful of fried onions
1 pound frozen green beans
Bake in oven for 15-20 minutes. Until you see the casserole thickening up and bubbling. Take out of oven and cover the top with fried onions. Place back in oven for 5 minutes.
Let it set for 5 minutes and serve